Properties of emulsions from milk fat globule membrane and its components-Reference-Cited by-同舟云学术

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Properties of emulsions from milk fat globule membrane and its components

Published:2017-06-23 Issue: Volume: Page:1-12
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

He Shenghua¹,Tang Haishan¹,Yi Huaxi²,Xu Weili¹,Ma Ying¹,Wang Rongchun¹

Affiliation:

1. Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, P. R. China

2. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P. R. China

Funder

China Postdoctoral Science Foundation Grant

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1343348

Reference29 articles.

1. Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

2. Nutritional and technological aspects of milk fat globule membrane material

3. Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules

4. Role of Xanthine Oxidoreductase as an Antimicrobial Agent

5. Exfoliation of Helicobacter pylori from Gastric Mucin by Glycopolypeptides from Buttermilk

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions;Food Hydrocolloids;2024-12

2. Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review;Nutrients;2024-02-21

3. Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula;International Journal of Dairy Technology;2023-12-29

4. Emulsification potential of milk fat globule membrane material microfiltrated from buttermilk whey;International Food Research Journal;2023-04-28

5. Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion;Food Research International;2023-03

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